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Mediterranean Stew

Chef.at.Home's picture
Ingredients
  Squash 1 Medium, peeled and cut into 1-inch cubes (Butternut / Acorn)
  Unpeeled eggplant 2 Cup (32 tbs), cut into 1-inch cubes
  Sliced zucchini 2 Cup (32 tbs)
  Canned chickpeas/Garbanzo beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Frozen cut okra 10 Ounce (1 Package)
  Tomato sauce 8 Ounce (1 Can)
  Chopped onion 1 Cup (16 tbs)
  Tomato 1 Medium, chopped
  Carrot 1 Medium, thinly sliced
  Low sodium vegetable broth 1⁄2 Cup (8 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Hot cooked couscous/Rice 8 Cup (128 tbs)
Directions

COMBINE all ingredients except couscous and parsley in slow cooker; mix well.
Cover and cook on LOW 8 to 10 hours or until vegetables are crisp-tender.
Serve over couscous.
Garnish with parsley, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
600 Minutes

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